Idée recette de la Cave Beetschen entrée gastronomique poisson terrine de saumon fumé au citron

Lemon salmon terrine

By Frédéric Chamaret, Gastrodomicile


Ingredients for 4 people

250g fresh salmon

150g smoked salmon

200ml cream

3 eggs

1 lemon

a bunch of chives

Salt, pepper

1 jar sour cream

Basil leaves for decoration



Mix boneless raw salmon fillet and smoked salmon with cream and eggs.

Add grated lemon zest, finely chopped chives, salt and pepper (be careful with salt because there is already smoked salmon). Mix thoroughly.

Pour into a casserole dish and cook in a bain-marie at 150°C for 45 minutes or steam oven (if you have a probe, stop cooking at 80°C inside the dish).




Cut the terrine into small squares. Garnish with basil leaves and fresh tomato.

Serve chilled with sour cream and lemon juice.


Bon Appétit!